Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1887-04-22

tablespoonful of lard, one gill of -four, one
egg. Beat well together and drop from
! the spoon on a hot griGdle.
A nice breakfast dish-Salt the whites
of eggs while beating to stiff frotb, then
spread on platter. Place the yelks at
regular distances apart in cavities made
in the beaten whites, and bake till brown.
Vinegar is better than ice for keeping
fish. By putting little vinegar on the
| fish it will keep perfectly well even in bot
weather. Fish is often improved in
flavor under this treatment.
Short Cake-One cup Of sour milk,
two-thirds of cup of sour cream, one
I teaspoon of soda, little salt, four enough
make soft dough; roll out half inch
.hick and bake on pie tins.
Ginger Pudding-One-half cup of mo-
laSses, twO-thirds OF q cup Of butter, one
cup OF brown sugar, two cups OF -four,
four eggs, one small teaspOOnful of gin
ger, one Of cinnamon and one of cloves
Bake in layers and put together with
Jelly and icing. Serve with sauce or
cream.
Aunt Kittie's suet pudding.-One cup
Of mOiasses, one cup suet, one cup rails
ms, one cup Of milk, two teaspoOufuls
baking powder; add -four till very stiff 10
beat with spoon; put in 8 steaming pan
or Toured bag and steam constantly for
three hours.
Almond cake.-For almond cake: Two
cups OF sugar, two and q half cups Of
milk, two teaspOonfuls of baking powder.
Bake in layers. For the frosting and
filing take tue whites of two eggs and
quarter Of pouad of almonds. Blanch
the almonds and shave them in slices,
stir them into the trosti, and spread
them between th3 layers and on top of
the cake.
Fruit Snaps-To make fruit snaps take
one and half cupfuls OF sugar, one of
butter, one-half cupful of mOlesses, three
eggs, one teaspOonful of soda, one cupfuI
of raislns, one of Currants, one table
spoonful of ginger, one of cloves, one of
cinnamon, one Of allspice, sufficient -four
10 roll out SIS soft as can be cut. These
will keep several months.
Salted Alm0nds-SaIted almonds, the
6ppetiziug relish now so fashionable, are
prepared as follows: BlaDCh the almonds
By pouring hot water upon and letting
them stand until the skins may be easily
removed; then skin them and spread cut
TO dry for several hours Put come good
butter into hot dripping pen, and as it
warns stir the almonds over and over in
Tito coat them with bQsfeT Set in the
oven and roast, stirring them often until
they begin to color 4fainuY, Take them
out, shake in a coiander to remove grease.
Spread them on dish and sffeW with
fine dry salt. Est cold.
Cup Pudding.-For q cup puddihg.
make q batter as if for watfles. To.6ne
pint Of milk allow two eggs end enough,
-four TO thiCken. OGe teaspOOnful of bak-
ing powder should be stirred into the
-four. Fill q sufficient number of tea
cups with this and with fruit if you wish,
currents and raisins in layers. Then sat
the cups in q steamer and let the water
boil underneath for full hour; serve
while hot with q sugar and butte5 sauce
or cream. Jam or chopped spples can
be used in place Of currents and raisins.
Bayarian Strawberry Cream-Whip &
pint OF cream, and when firm put it on
the ice for at least q quarter of an hour.
Dissolve half ounce of gelatine in three
or four taHlespoonfuls of hot water; add
to Il One-quarter pound of sift,d sugar,
and press it through sieve. Press a
pint Of fresh strawberries through the
sieve, adding them to the gelatine and
sugar in the bowl. When they begin to
stiffep slightly, add your whipped cream,
taking it off with skinner so as TO
drain off all moisture. Mix all well to-
gether, put into mould, set in the ice
for about an hour, when it should be
stiff enough to turn out and serve.